À Table: Turbot sauvage cuit au demi-sel




À Table: Turbot sauvage cuit au beurre demi-sel, légumes, curry-citron vert– Wild Turbot baked in salted butter, vegetables, green curry and lemon

The crisp and juicy spring radishes sold by Joël Thiébault on the street markets at l’Avenue du President-Wilson et de la rue Gros 75016  Paris (lehautdupanier.com) come from central Europe and also from Alsace. Very red and perfectly round, the cherry radish stands out from other varieties because of their sweetness. His advice is to wash them well but don’t peel them so as to preserve flavour. Priced at 1.50-2.40 euros a bunch
Sweet Cherry Radishes used in this recipe (Credit Timothy Krause flickr)

Sweet Cherry Radishes used in this recipe (Credit Timothy Krause flickr)

Preparation: 50 mins Cooking time: 20 mins
Serves 5

Ingredients:

– 5 fillets of wild turbot 0.120 kg each
– 50 kg salted butter
– 1 clove garlic
– 5 twigs of rosemary
– olive oil
– 8 pinches of of Madras curry
– half a green lemon
– 10 coriander leaves
– 10 borrage leaves
– 10 chive stems
– Hand-harvested sea salt (fleur de sel)
– Freshly ground pepperThe Vegetables :
– Half a bunch of chives (chopped)
– 10cl vegetable broth
– 0.050 kg lemon confit julienned with its juice
– 100g  salted butter
– 1 kg fresh mushrooms
– 3 black peppercorns Sarawak
– 12 coriander seeds
– 1 bunch chives
– 4 pieces of pepper artichoke sliced
– 10 red cherry radishes sliced
– 1 side chard sliced
– 10 baby carrots sliced
– 10 spring onions sliced lengthwise
– 1 clove Garlic
– 5 cabbage leaves sliced
– 2 leaves chard sliced
– 1 stick of rhubarb sliced lengthwise
– 10 fresh almonds
– 10 chanterelles

Cooking fish

Place fish in a pan and season both sides of the fillet with oil, cover with sliced garlic, some rosemary and a knob of butter. Cook in the oven at 100C for 6 minutes. Remove the rosemary but leave the garlic. Season with salt and pepper.

Cooking vegetables
In a  casserole lightly wiped with oil and garlic bring the vegetable broth to boil adding half the vegetables and the butter. Leave to boil for 4 mins before adding the remaining vegetables, leave to boil for 1 minute and stir well. Finally add the lemon, confit and chives.

Plating
Place the turbot fillets on their plates cover with vegetables and some of the juice, sprinkle with curry powder and squeezed lemon juice and the aromatic herbs.

Selection of the vegetables featured in this recipe(Credit Wikipedia)

Selection of the vegetables featured in this recipe(Credit Wikipedia)

Recipes: Editorial Staff
editorial@french-news-online.comRelated articles

Seasonal Recipes From a French Kitchen

For the past two years Vivienne Bolton, a prolific writer and talented cook, has generously provided readers with a tasty new recipe each week. French News Online is most grateful to her for her long and valuable collaboration

  • NOW Buy the recipe book hereVivienne Bolton’s  Gooseberries, Melons or Truffles for Tea? Seasonal Recipes From a French Kitchen [Kindle Edition] is available  through Amazon. The book brings all her recipes together in one easy to reference and value-priced collection. Do buy a copy today.
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A free sample of what to expect:  click on each of the four pictures above for a sneak recipe preview.

Vivienne Bolton Vivienne is a prolific writer, designer and creator of all manner of things. Her latest book From Mother to Daughter, Traditional Housekeeping for the Modern Home is published by Kyle Cathie and available on Amazon. This book is a useful mix of recipes, household hints, memoir and tradition, warm and homely, packed with information taken from a life’s experience of mothering and country living.  vivb 15021 À Table: Tourteau poireau mayo fumée

Vivienne Bolton

Publications include: From Mother to Daughter: Traditional housekeeping for the modern home À Table: Tourteau poireau mayo fumée published by Kyle Cathie and available from Amazon by clicking the link. The Spirit of Christmas: Traditional Recipes, Crafts and Carols À Table: Tourteau poireau mayo fumée published by New Holland and available from Amazon by clicking the link

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